How do I keep my cutting board sanitized?
Keep your cutting board clean by simply washing it with hot soapy water after each use and dry it with a clean paper towel or let it air dry. If you want to sanitize the board more thoroughly, a diluted mixture of chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar.
Do not soak or submerge the board in water, for this will disrupt the moisture content and cause the rails to split. Wood cutting boards are NOT dishwasher safe.
What if my cutting board is stained or discolored?
Sprinkle kosher or table salt on your cutting board and then use a damp sponge or paper towel to rub the stained or discolored area. The salt will absorb stains, flavors, and odors.
For stubborn stains, try sanding down the area with a fine grit sand paper. It is very important to sand with the grain of the wood, never against the grain. This sanding process exposes a brand new wood work surface. Once sanding is complete, it is recommended to oil your cutting board with John Boos Mystery Oil, or Boos Block Board Cream with Beeswax.
This product protects the board and controls its moisture content, keeping it from drying out, cracking or splitting.
board clean by simply washing it with hot soapy water after each use and dry it with a clean paper towel or let it air dry. If you want to sanitize the board more thoroughly, a diluted mixture of chlorine bleach or vinegar.
Butcher Block Care And Maintenance
1. Periodically (once every several weeks, depending upon the use and household conditions), apply an even coat of mineral oil or Boos Mystery Oil to the work surface of your butcher block. Sponge on with a rag!
2. DO NOT allow moisture of any type to stand on the block for long periods of time. Don't let fresh, wet meats lay on the block longer than necessary. Brine, water and blood contain much moisture, which soaks into the wood, causing the block to expand, the wood to soften, and affects the strength, of the glued joints.
3. Use a good steel scraper or spatula several times a day, as necessary, to keep the cutting surface clean and sanitary. Do not use a steel brush on the cutting surface of your block.
4. DO NOT cut fish or fowl on the work surface of your butcher block, unless you have thoroughly followed the instructions in step #1...as the moisture barrier must be intact prior to cutting any type of fish, seafood, or fowl on the work surface of your butcher block. ALWAYS CLEAN THE BLOCK THOROUGHLY AFTER CUTTING FISH OR FOWL ON THE WORK SURFACE.
5. Be sure NEVER to cut continuously in the same place on the top of your block. Distribute your cutting over the entire work surface so that it will wear evenly. DON'T use a razor-edged cleaver. It will chip or splinter the wood and produce soft spots. Your cleaver should have dull sharpened edge for best results.
6. NEVER wash your block with harsh detergents of any type. DON'T wash your butcher's tools on your block.
7. At the conclusion of a day's work preparing meat or food on your butcher block, scraping the block will remove 75% of the moisture. After scraping, immediately dry thoroughly with an absorbent towel. This assures an odorless, clean cutting surface for the next day, and prevents premature quick deterioration of the work surface.
8. Maintain the same bevel on the edge of your block, as it had when you bought it. This prevents splitting or chipping of outside boards.
9. Your block, should be turned over periodically to allow even usage to both work surfaces. Note: Butcher Block cutting boards are not dishwasher compatible.